Gratuitous Biscotti
No story, just started playing with the camera while the almond biscotti were baking and one thing led to another...
No story, just started playing with the camera while the almond biscotti were baking and one thing led to another...
I'd like to start a thread with tips to soften a hard crust before eating the bread... For example, french baguettes and ciabattas tend to have a really hard crust a day after they were baked (I searched for a similar thread, but haven't found any. Forgive me if there's one already).
What this thread it not for: adding ingredients to soften the bread/crust or other baking methods.
Here are some tips:
I was feeling creative and wanted to add some bourbon-soaked cherries to my usual brioche dough. I had been soaking the fruit for three days and drained off all the alcohol before adding the cherries to the dough.
I just took the dough out of the refrigerator after 8 hours of bulk fermentation and it hasn't risen at all.
My local supplier, Lakeside Bakery Supply has just dropped all organic flours from their lineup. Ack! I go through 50-lb bags every month or so, and can't stomach buying 5lb bags of organic flour at the grocery, when I was getting organic bread flour for around 60 cents/pound. I'm trying to find Sperry Organic Bread Flour and Sperry Organic Hygluten, or any other high gluten organic, and soon! Anyone found a supplier, even in the LA area? Thanks,
-Peter